Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Bread and production method thereof

A production method and bread technology, applied in dough processing, pre-baked dough processing, baking, etc., can solve the problems of inconvenient operation, long production cycle, production restrictions, etc., and achieve the goal of improving flavor and taste and nutritional value Effect

Inactive Publication Date: 2010-07-28
SOUTH CHINA UNIV OF TECH
View PDF2 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0021] The sources of lactic acid bacteria in the bread making process involved in the above literature mainly include: (1) the lactic acid bacteria strains provided by scientific research institutions, which are inconvenient to use in production and require acidophilic bacteria with similar growth conditions to yeast Lactobacillus, limited production
(2) Buy commercial yogurt on the market. The lactic acid bacteria need to buy commercially available products. For the manufacturer, it is controlled by the yogurt manufacturer. The type and amount of lactic acid bacteria are not easy to control
(3) The lactic acid bacteria strains that need to be expanded and cultivated, the lactic acid bacteria need to be expanded and cultivated, the production cycle is long, and the operation is inconvenient
(4) Lactic acid bacteria derived from nature, which are easily contaminated by bacteria, are not suitable from the perspective of food safety

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Bread and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] Preparation of direct-throwing lactic acid bacteria starter

[0076] (a) Inoculate the lactic acid bacteria strains into the liquid medium (the composition of the medium is shown in Table 1 below) and carry out two expansion cultivations, the first expansion cultivation: inoculate 10 in 8 liters of seed tanks. 5 cfu / ml of lactic acid bacteria, cultivated to 10 9 cfu / ml, the culture condition is temperature 37°C, time 8 hours; the second expansion culture: inoculate all the lactic acid bacteria in the 8-liter tank into the 200-liter pilot test tank and cultivate to 10 10 cfu / ml, the culture condition is temperature 37℃, time 24 hours;

[0077] (b) Obtain the bacterium pellet by centrifugation, the centrifugation condition is 16000r / min, 30min;

[0078] (c) Prepare trehalose solution with a concentration of 20% (w / w) with water twice the amount of bacterial cell sedimentation, sterilize at 90°C / 25min, cool to 25°C, add trehalose solution In the bacterial cell precipita...

Embodiment 2

[0083] Preparation of direct-throwing lactic acid bacteria starter:

[0084] (a) Inoculate the lactic acid bacteria into the liquid medium (the composition of the medium is shown in Table 1) and carry out two expansion cultures, the first expansion culture: inoculate 10 liters of lactic acid bacteria in a seed tank of 8 liters. 6 cfu / ml of lactic acid bacteria, cultivated to 10 10 cfu / ml, the culture condition is temperature 37 ℃, time 12 hours; the second expansion culture: inoculate all the lactic acid bacteria in the 8 liter tank into the 200 liter pilot test tank and cultivate to 10 11 cfu / ml, the culture condition is temperature 37℃, time 30 hours;

[0085] (b) Obtain the bacterium pellet by centrifugation, the centrifugation condition is 16000r / min, 60min;

[0086] (c) Prepare trehalose solution with trehalose concentration of 30% (w / w) with water twice the amount of cell sedimentation, sterilize at 95°C / 30min, cool to 30°C, and prepare seaweed The sugar solution is a...

Embodiment 3

[0090] Preparation of direct-throwing lactic acid bacteria starter:

[0091] (a) Inoculate the lactic acid bacteria strains into the liquid medium (the composition of the medium is shown in Table 1) and carry out two expansion cultures, the first expansion culture: inoculate 10 liters of lactic acid bacteria in a seed tank of 8 liters. 5 cfu / ml of lactic acid bacteria, cultivated to 10 10 cfu / ml, the culture condition is temperature 37 ℃, time 10 hours; the second expansion culture: inoculate all the lactic acid bacteria in the 8 liter tank into the 200 liter pilot test tank and cultivate to 10 10 cfu / ml, the culture condition is temperature 37℃, time 27 hours;

[0092](b) Obtain bacterial cell pellet by centrifugation, the centrifugation condition is 16000r / min, 45min;

[0093] (c) Prepare trehalose solution with trehalose concentration of 25% (w / w) with water twice the amount of cell sedimentation, sterilize at 92°C / 28min, cool to 27°C, and prepare seaweed The sugar solut...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides bread and a production method thereof; and the bread is prepared by a traditional secondary fermentation production process sequentially through fermented soybean milk preparation, yeast suspension preparation, raw material treatment, first dough preparation, first fermentation, second dough preparation, second fermentation, dough neutralization, cutting, kneading and formation, mold feeding or plate releasing, proofing, baking, cooling, packaging and other procedures. Soybean milk is adopted as a culture medium, inoculated lactic acid bacteria are fermented for a long time, the culture of the lactic acid bacteria is expanded, flavor substances are accumulated and added into the dough to be fermented together with the yeast, so that the product has the flavor produced by the fermentation of the yeast and the lactic acid bacteria, so as to greatly improve the flavor and the taste of the product.

Description

technical field [0001] The invention belongs to a kind of bread product, more specifically, the invention relates to a kind of bread with new flavor and the production method of the bread. Background technique [0002] More than 20 years ago, my country's bread production industry was still very backward. The production and processing of bread in many small and medium-sized cities is almost blank. Even bread and other bakery products such as cakes and pastries in some big cities are underdeveloped. With the reform and opening up, domestic and foreign exchanges have become increasingly frequent, which has accelerated the development of the domestic bread industry to a certain extent. [0003] Bread is a nutritious and convenient food, and it was the staple food in Western countries at the earliest. In recent years, along with the raising of our people's living standards, it has become fashionable to pursue nutrition, convenience and quickness, and bread occupies an increas...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D13/00A21D8/04A21D2/36
Inventor 林伟锋邱裕陈中
Owner SOUTH CHINA UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com